Baked Steel Cut Oatmeal

When I love a certain song or album, I have the completely obnoxious habit of putting it on repeat until after a few days (weeks?) I finally get sick of it and move on to something new. I remember in high school rewinding a mixed tape a friend made me so I could listen to Third Eye Blind’s Motorcycle Drive By over and over again.

I have vivid memories from college, sitting at my very messy desk in my very small bedroom blasting Ryan Adams or Fiona Apple or Dave Matthews (you know, depending on my mood) trying to study or more accurately brooding over whatever problem was rolling around in my head.

Eventually one of my roommates would finally have enough, busting through the door demanding I turn the damn song off after 27 times because they were losing their minds.


Oh to be 20 and have so many feelings. And yet, here I am, 34 and the mother of 3, still having so many feelings. Magnified by the weather, the news, shitty circumstances; it’s hard not to feel a little like I could use a really good song turned up loud to give a voice to all the noise in my head.

Instead of a song, (because my taste in music is questionable and I still play songs on repeat) I offer you baked steel cut oats instead. Not that I’m suggesting you eat your feelings, but if like me, you just need something a little comforting right now, this is it. It takes less than 10 minutes to prep and everyone in my house loves this breakfast (or in my case lunch too). I double the recipe to feed everyone and have a little leftover for the next day. I usually bake the oats the night before making the house smell like cinnamon and maple syrup before I go to bed and zap everyone’s individual portions in the microwave the next morning.

Baked Steel Cut Oatmeal with Blueberries and Almonds

  • ¾ cup steel cut oat
  • ½ cup slivered almonds
  • 1 teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon fine sea salt
  • ¾ to 1 ½ cups frozen blueberries
  • 2 cups milk (you could easily swap for almond or coconut milk)
  • ⅓ cup maple syrup
  • 1 large egg
  • 3 tablespoons butter, melted and cooled slightly
  • 2 teaspoons vanilla extract

In a small bowl, mix together the oats, the nuts, baking powder, cinnamon, and salt. In another bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Pour the milk mixture over the oat mixture and stir to combine. Store mixture in fridge (if desired) overnight.  Preheat the oven to 375°. Give mixture a good stir. Scatter berries (if using) into an 8-inch square baking dish. Pour milk-oat mixture over the berries. Bake for 45 to 60 minutes or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.

This recipe is from the blog, Alexandra Cooks. I found it a couple years ago and it has become a go to in our house. I’ve sautéed apples and pecans in a little butter and brown sugar and swapped them for the blueberries. I’ve used almond milk instead of cows milk and one time I even forgot the butter. This is a forgiving and easy recipe. Swap with what you have and use what sounds good.

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